Lemon Chiffon Cake
Lemon Chiffon Cake is a light, fluffy, and zesty dessert perfect for any occasion. Made with fresh lemon juice, grated zest, and whipped egg whites, this moist cake offers a refreshing citrus flavor with a tender crumb. A delightful treat that's both airy and delicious!
Lemon Chiffon Cake is a delightful, airy dessert that combines the zesty brightness of fresh lemons with a light, melt-in-your-mouth texture. Made with whipped egg whites for its signature fluffiness, this cake is subtly sweet, perfectly tangy, and has a moist, tender crumb. Its delicate flavor and cloud-like consistency make it a crowd-pleaser for any occasion, whether served plain, dusted with powdered sugar, or paired with a dollop of whipped cream and fresh fruit. A timeless classic, Lemon Chiffon Cake is the perfect way to bring a refreshing citrus twist to your dessert table.
Ingredients
- 3 egg yolks
- 10 g granulated sugar
- Zest of 1 lemon (grated)
- 20 g lemon juice
- 50 g unsweetened yogurt
- 65 g rice flour
- 25 g rice oil
- 3 egg whites
- 50 g granulated sugar
Nutritional Information
- Calories: 180
- Protein: 4g
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Sugar: 15g
- Fiber: 0.5g
- Sodium: 30mg
- Cholesterol: 85mg
Directions
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In a mixing bowl, combine the egg yolks, 10 g of granulated sugar, grated lemon zest, lemon juice, unsweetened yogurt, rice flour, and rice oil. Mix well until smooth.
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In a separate bowl, beat the egg whites and 50 g of granulated sugar with an electric mixer until stiff peaks form. Gently fold the egg white mixture into the egg yolk mixture until well incorporated.
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Pour the batter into a 12 cm cake pan. Bake in a preheated oven at 170°C (338°F) for 20–25 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
